Shrimp Veracruz
Yellow Rice with Peas
Ingredients
- 1 Tbsp olive oil
- ½ (8-oz) pkg diced yellow onion
- ½ Tbsp bottled minced garlic
- 1 (14.5-oz) can diced tomatoes
- ½ (8-oz) can no-salt-added tomato sauce
- ¼ cup pitted green olives
- 1 lb peeled and deveined wild-caught shrimp
- 2 Tbsp chopped fresh parsley
- ¼ tsp pepper
Instructions
- Heat oil in a Dutch oven over medium heat; add onion and garlic.
- Sauté 5 minutes or until tender.
- Add tomatoes, tomato sauce and olives; bring to a boil.
- Reduce heat, and add shrimp, parsley and pepper.
- Cook 3 to 5 minutes longer or until shrimp turn pink.
Side Dish Ingredients
- 1 (8.8-oz) pkg microwavable Spanish-style rice
- 1 cup frozen green peas
Side Dish Instructions
- Microwave rice and peas according to package directions; toss together.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
248
|
151
|
399
|
| Fat (g) | 8 | 1 | 9 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 24 | 4 | 28 |
| Carb (g) | 19 | 30 | 49 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 662 | 420 | 1082 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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